Not sure, but I do have a recipe for English muffins that uses sourdough starter and optional lactic acid, and it says you can add the lactic acid if you want the muffins to be more 'sour'. Chemically, I defer to other wiser heads to advise you.
Lactic acid is one of the products produced by the lactobacteria in the sour dough. So, adding more lactic acid would make the product more sour (i. e. acid).
Lactic acid is one of the products produced by the lactobacteria in the sour dough. So, adding more lactic acid would make the product more sour (i. e. acid).
Lactic acid is one of the products produced by the lactobacteria in the sour dough. So, adding more lactic acid would make the product more sour (i. e. acid).
Not sure, but I do have a recipe for English muffins that uses sourdough starter and optional lactic acid, and it says you can add the lactic acid if you want the muffins to be more 'sour'. Chemically, I defer to other wiser heads to advise you.
Lactic acid is one of the products produced by the lactobacteria in the sour dough. So, adding more lactic acid would make the product more sour (i. e. acid).
Ford
Lactic acid is one of the products produced by the lactobacteria in the sour dough. So, adding more lactic acid would make the product more sour (i. e. acid).
Ford
Lactic acid is one of the products produced by the lactobacteria in the sour dough. So, adding more lactic acid would make the product more sour (i. e. acid).
Ford